Cucumber Salad

By Ali Slagle

Published May 13, 2024

  • Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
15 minutes
Prep Time
15 minutes
Cook Time
0 minutes
Rating
5(4,483)
Comments
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This quick salad makes a refreshing side for rich, crispy or spicy dishes that are in need of cooling relief, like ribs, Cajun shrimp boils, tonkatsu or poached salmon. To take your cucumber salad from good to great, do two things: 1. Peel the cucumbers in alternating strips so that the cucumbers soak up the vinegary dressing but also hold their shape, and 2. Sprinkle the cucumbers with salt and allow them to drain for a less watery, more flavorful salad. You can make the salad up to 2 days ahead, but the cucumbers will lose some of their crispness.

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Ingredients

Yield:4 servings

  • 1 pound cucumbers (about 6 Persian or mini seedless, or 1 English)

  • Salt 

  • 3 tablespoons vinegar (red or white wine, rice or Sherry)

  • 1 ½ teaspoons honey or granulated sugar

  • ½ small red onion, thinly sliced and rinsed under cold water

  • 2 tablespoons chopped dill

  • Black pepper

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

7 grams carbs; 30 calories; 1 gram fiber; 315 milligrams sodium; 1 gram protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Peel the cucumbers in alternating strips and trim ends. If desired, halve lengthwise and scoop out the seeds. Thinly slice, then transfer to a colander set in the sink. Toss with 1 teaspoon Diamond Crystal kosher salt or ½ teaspoon fine sea salt and set aside to drain at least 5 minutes or up to 30.

  2. Step 2

    In a medium bowl, stir together the vinegar and honey until the honey is dissolved. Shake the cucumbers in the colander to get rid of any moisture, then transfer the cucumbers, red onion and dill to the bowl. Stir to combine, then season to taste with salt and pepper.

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Ratings

5 out of 5
4,483 user ratings
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Comments

Golem

The sweetener is added because this is a classic recipe for sweet and sour cucumbers. Apparently you are addicted to sour. Curious you denigrate the salad as "poor peoples." As for why "we're" all fat, that's a personal issue you'll have to deal with on your own. Perhaps elimination snark from your diet might help.

Callie

My mom made this, but no sugar or honey. Just white vinegar, salt, pepper, sliced cucumbers, and a little water to dilute the vinegar. I add a touch of granulated garlic powder. I just don't know why so many recipes call for sugar when it isn't necessary. If you want a sweeter cucumber salad, use rice vinegar or white balsamic.

Tanya L.

I believe it means to only peel every other 1/2 inch section vertically so when you're done half of the cucumber still has peel on it. helps to retain shape and structure. (this would look "striped")

DebraB

I forgot to buy dill, so I used some parsley and some mint from my garden, plus a bit of dried tarragon. The salad was delicious, thank you!

Beth

I like to make this with shallot

Amy

Excellent summer salad. Even my picky eater loved it and asked to have it more often.

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